{"id":24781,"date":"2025-10-22T12:42:47","date_gmt":"2025-10-22T12:42:47","guid":{"rendered":"https:\/\/www.display-magazin.ch\/magret-canard-orange-pickles-chou-rouge\/"},"modified":"2025-10-22T12:42:47","modified_gmt":"2025-10-22T12:42:47","slug":"magret-canard-orange-pickles-chou-rouge","status":"publish","type":"post","link":"https:\/\/www.display-magazin.ch\/fr\/magret-canard-orange-pickles-chou-rouge\/","title":{"rendered":"Magret de canard, sauce \u00e0 l’orange et pickles de chou rouge"},"content":{"rendered":"\n

Le canard \u00e0 l’orange est un plat embl\u00e9matique de la cuisine fran\u00e7aise.<\/p>\n\n\n\n\n\n\n\n

Dans cette version, le canard croustillant et tendre est servi, en plus de la sauce \u00e0 l’orange sucr\u00e9e-fruit\u00e9e, avec des pickles de chou rouge croquants.<\/p>\n\n\n

Ingr\u00e9dients pour 2 personnes:
<\/strong>2 magrets de canard (env. 350 g chacun)
1 orange, jus et zeste
100 ml de vin blanc
100 ml de bouillon de volaille
Sel et poivre fra\u00eechement moulu
2 clous de girofle
1 pinc\u00e9e de cannelle
1 petit oignon, finement hach\u00e9
1\u00bd c. \u00e0 c. de sucre
10 g de beurre
F\u00e9cule de ma\u00efs pour lier la sauce<\/p>\n

Pr\u00e9paration des magrets:
<\/strong>1 I <\/b>Rincer les magrets de canard \u00e0 l’eau froide et les tamponner avec du papier absorbant. Retirer l’exc\u00e9dent de graisse. Inciser la peau en croisillons avec un couteau bien aiguis\u00e9, sans entamer la chair.
2 I <\/b>Assaisonner la viande des deux c\u00f4t\u00e9s avec du sel et du poivre.
3 I <\/b>Poser une po\u00eale allant au four sur la cuisini\u00e8re. D\u00e9poser les magrets c\u00f4t\u00e9 peau vers le bas dans la po\u00eale froide<\/b>.
Faire ensuite chauffer la po\u00eale et observer la graisse s’\u00e9couler lentement. Faire dorer le c\u00f4t\u00e9 peau pendant env. 5\u20137 minutes.\u00a0
<\/span>4 I <\/b>Retourner les magrets et poursuivre la cuisson c\u00f4t\u00e9 chair pendant env. 2\u20133 minutes.
5 I <\/b>Mettre la po\u00eale dans le four pr\u00e9chauff\u00e9 \u00e0 200 \u00b0C (chaleur statique) et terminer la cuisson des magrets pendant 15\u201320 minutes.
6 I <\/b>Sortir du four et laisser reposer la viande env. 5 minutes. D\u00e9couper ensuite en tranches \u00e9paisses.<\/p>\n

Pr\u00e9paration de la sauce \u00e0 l’orange:
<\/b>1 I <\/b>Laver soigneusement l’orange. Pr\u00e9lever le zeste, puis retirer la peau tout autour et lever les filets de chair. R\u00e9server le jus r\u00e9cup\u00e9r\u00e9.
2 I <\/b>Dans une petite casserole, faire chauffer le sucre jusqu’\u00e0 ce qu’il commence \u00e0 caram\u00e9liser. Ajouter l’oignon et le faire revenir bri\u00e8vement. D\u00e9glacer avec le vin blanc. Ajouter le jus d’orange, le zeste, le bouillon, les clous de girofle et la cannelle. Laisser mijoter la sauce \u00e0 feu doux.
3 I <\/b>Juste avant de servir, incorporer le beurre et les filets d’orange en remuant. Rectifier l’assaisonnement avec du sel et du poivre. Si n\u00e9cessaire, lier l\u00e9g\u00e8rement avec un peu de f\u00e9cule de ma\u00efs d\u00e9lay\u00e9e dans de l’eau.<\/p>\n

Service:
<\/b><\/b>R\u00e9partir la sauce \u00e0 l’orange sur des assiettes pr\u00e9chauff\u00e9es et y dresser les tranches de magret de canard. Accompagner de pickles de chou rouge<\/b> (recette)<\/a><\/strong> et d’une fine pur\u00e9e de pommes de terre.<\/b><\/p>

Texte: Mark Frederick Chapman.<\/em><\/p>\n

Traduit de l’allemand \u2013 article paru sur display-magazin.ch.<\/em><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":23,"featured_media":2245,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[498],"tags":[],"class_list":["post-24781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-plaisir"],"yoast_head":"\nMagret de canard, sauce \u00e0 l'orange et pickles de chou rouge | DISPLAY Magazin<\/title>\n<meta name=\"description\" content=\"Le canard \u00e0 l'orange est un plat embl\u00e9matique de la cuisine fran\u00e7aise. 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